Contrasting patterns of fatty acid composition and oil accumulation during fruit growth in several olive varieties and locations in a non-Mediterranean region

Rondanini, Deborah Paola; Castro, Diego Nicolás; Searles, Peter S.; Rousseaux, M. Cecilia

doi:10.1016/j.eja.2013.09.002

Cited by 103 publications

(117 citation statements)

References 39 publications

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“…Genotypes are presented in ascending order for percentage of total oil accumulated in mid September Euphytica Increase in unsaturated/saturated fatty acids ratio through the ripening season was observed in all genotypes with substantial differences between them. Differences in the pattern of evolution of fatty acid composition throughout the ripening period was also observed in previous selections of our breeding program (De la , and has been also reported for different olive cultivars (Dag et al 2011;Rondanini et al 2014). …”

Section: Resultssupporting

confidence: 56%

Initial selection steps in olive breeding programs

2014

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Information on olive breeding is very scarce and particularly concerning selection strategies to obtain new olive cultivars, while for other fruit tree crops different possibilities of resources allocation have been reported regarding the number of selection steps, number of replications and number of characters under evaluation and phenotyping methodologies. In this work, we report the utility of an intermediate step in an olive breeding program in contrast with a previous strategy where the initial selection at the seedling stage was directly followed by the final step in different environments. Correlations between data recorded at seedling and intermediate steps indicate that selection for bearing earliness, fruit size and oil content can be efficiently performed at the seedling stage, whereas evaluation at the intermediate step would be necessary to select for yield and vigor. Similar conclusions were obtained from the analysis of heritability estimated for these characters at the intermediate step of selection. Additionally, genotypes evaluated at this intermediate step showed high variability for characters not previously considered at the seedling step such as pattern of oil accumulation and oil quality parameters as fatty acid composition, tocopherol and sterols content. Therefore, the intermediate step proposed seems an efficient strategy for accurate selection of genotypes for productivity, tree vigor, oil content and quality.

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Section: Resultssupporting

confidence: 56%

Initial selection steps in olive breeding programs

2014

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“…The year of harvest and the location of the fruits could influence the quality of the extracts due to climatic conditions (Tous and Romero, 1994;Beltrán et al, 2004;García-Inza et al, 2014;Rondanini et al, 2014). Moreover, maturity or ripening of the fruit has also been reported as a remarkable factor affecting fatty acid composition.…”

Section: Fatty Acid Compositionmentioning

confidence: 99%

Solvent optimization and characterization of fatty acid profile and antimicrobial and antioxidant activities of Turkish Pistacia terebinthus L. extracts

Durak¹,

Uçak²

2015

Turk J Agric For

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The present study investigated 12 different Pistacia terebinthus L. (terebinth) fruits, harvested or purchased in Turkey, for fatty acid composition, radical scavenging, antimicrobial activity, and total phenolic content. Solvent optimization for the samples was prepared by using a simplex lattice mixture design prior to the analysis. The optimum solvent mixture was 39% water and 61% acetone, based on the maximization of extraction yield of phenolic compounds. Total phenolic contents (TPCs) of the extracts varied from 12,189 mg GAE/1000 g extract to 36,392 mg GAE/1000 g extract. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activities of the extracts varied over a wide range (8.86%-64.43%) and were highly correlated with TPCs. Agar diffusion was used to determine the antibacterial activity of the terebinth extracts against 2 gram-positive (Staphylococcus aureus and Listeria monocytogenes) and 2 gram-negative (Escherichia coli O157:H7 and Salmonella enterica subsp. enterica serovar Typhimurium) bacteria. L. monocytogenes and Salmonella Typhimurium were more susceptible to the extracts than E. coli O157:H7 and S. aureus. Considering the fatty acid composition of the extracts, palmitic acid, oleic acid, and linoleic acid were the dominant saturated, monounsaturated, and polyunsaturated fatty acids, respectively. In conclusion, this study confirmed the terebinth fruits' strong bioactive and antimicrobial properties and established their fatty acid profiles, indicating their potential for a variety of applications.

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“…This could be due to higher temperatures in the Birni N'Gaouré, (southern region of Republic of Niger) area. Indeed, as reported by Rondanini et al (2014), temperature during oil synthesis negatively affected the final oil content. Our findings are also in agreement with the results of Noorali et al (2014), who studied several oils from various olive cultivars and found that all cultivars grown in Qom (a high temperature area) showed lower oil contents than those grown in Gorgan.…”

Section: Oil Contentsmentioning

confidence: 82%

Physicochemical and antioxidant characteristics of gingerbread plum (<em>Neocarya macrophylla</em>) kernel oils

Diaby¹,

Amza²,

Onivogui³

et al. 2016

Grasas y Aceites

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SUMMARY:This study examined the physicochemical characteristics and antioxidant activities of oils extracted from gingerbread plum kernels grown in two different areas (Niger and Guinea). The oil contents were found to be significantly different (P≤0.05); 56% and 60% for gingerbread plum kernels originated from Niger (GPKN) and guinea (GPKG), respectively. GPKG showed the highest levels for physical parameters such as iodine, saponification, free fatty acid, acid and peroxide values when compared with GPKN. The major monounsaturated fatty acid in both GPKN and GPKG was oleic acid (42.46 and 41.43%, respectively) while the polyunsaturated fatty acids consisted of linoleic and arachidonic acid. Arachidonic acid was at higher levels (17.67 and 21.72% in GPKN and GPKG, respectively) than those in common vegetable oils. Results from antioxidant activity essays showed that GPKG is more active than GPKN in DPPH radical scavenging, β-carotene and phenolic contents while GPKN showed the highest values for reducing power and flavonoid. Of the 11 sterol compounds found in this study, 24-hydroxy-24-methyl cholesterol, clerosterol and sitosterol accounted for 68.5% and 66.33% in GPKN and GPKG, respectively. Finally, all tocopherol vitamers (except γ-tocopherol) were present in GPKN and GPKG with α-tocopherol being the main element in both samples. KEYWORDS: Antioxidant activity; Fatty acid profile; Gingerbread plum kernel; Oil indices; Sterols; Tocopherols RESUMEN:Características físico-químicas y antioxidantes del aceite de semillas de Neocarya macrophylla. En este estudio se examinaron las características físico-químicas y actividad antioxidante de los aceites de semilla de Neocarya macrophylla procedentes de dos regiones distintas, Níger y Guinea. Los contenidos grasos de las dos semillas resultaron ser significativamente (P≤0.05) diferentes: 56% para las semillas procedentes de Níger (GPKN) y 60% para las de Guinea (GPKG). El aceite de semillas de Guinea mostraba valores de parámetros químicos tales como índices de iodo, saponificación, peróxidos, y acidez, más elevados que el aceite de semillas de Níger. El ácido oleico resultó ser el ácido graso mono-insaturado más abundante en ambos casos (42.26% para el aceite de Níger y 41.42% para el de Guinea), mientras que los ácidos grasos poli-insaturados predominantes resultaron ser los ácidos linoleico y araquidódico. Los niveles de ácido araquidónico (17.68% para GPKN y 21.72% para GPKG) resultaron más elevados que los encontrados en otros aceites vegetales comunes. El aceite de GPKG demostró mayor capacidad de eliminación de radicales (ensayo de la difenil picrilhidrazina), así como mayores contenidos de β-caroteno y fenoles, mientras que el de GPKN mostró mayor poder reductor y contenido de flavonoides. De los 11 esteroles detectados, 24-hidroxi-24-metil colesterol, colesterol y sitosterol representaban el 68.5% y el 66.33% para los aceites de GPKN y GPKG respectivamente. Por último, todos los tocoferoles (excepto γ-tocoferol) estaban presentes en los dos aceites, siendo α...

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Contrasting patterns of fatty acid composition and oil accumulation during fruit growth in several olive varieties and locations in a non-Mediterranean region

Cited by 103 publications

References 39 publications

Initial selection steps in olive breeding programs

Initial selection steps in olive breeding programs

Solvent optimization and characterization of fatty acid profile and antimicrobial and antioxidant activities of Turkish Pistacia terebinthus L. extracts

Physicochemical and antioxidant characteristics of gingerbread plum (<em>Neocarya macrophylla</em>) kernel oils

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